The Vegetable That’s Having A Moment

And the five recipes that will prove it!

By
Published August 09, 2024
A variety of vegetables on yellow surface, including peppers, corn, eggplant, onions, brussels sprouts, cabbage, potatoes
Photographs and Prop Styling by Caitlin Bensel (Food Stylist: Torie Cox)

When I was a kid, the only vegetables I remember my mom serving came out of a can and the only green she used in a salad was iceberg lettuce. But when I was an adult, romaine lettuce appeared on the scene, followed by arugula and then kale, which had a long reign until it was pushed to the curb by cauliflower, whose versatility (rice it, roast it, form it into pizza crust) made it a fan favorite.

But now the culinary world has a new produce darling, and its name is cabbage.

Cabbage has been around for a while, but it wasn’t very popular. Sure, it had its one day a year (as part of the St. Patrick’s Day duo “corned beef and cabbage”), and it’s always been the main ingredient in coleslaw. But beyond that, the only time people talked about its allure was in the mid-’90s when people trying to shed weight quickly turned to the “cabbage soup” diet.

But that is all changing now. In a March 2024 article for The New York Times, Kim Severson wrote, “If I were a vegetable, I would hire cabbage’s brand manager.” In the same article, celebrity farmer Lee Jones of the Chef’s Garden said, “I think 2024 is going to be a really exciting year in cabbage.”

And why not? It has a lot of virtues — it’s cheap, low calorie and high in fiber and nutrients. Cabbage also doesn’t go bad very fast. A single head can last in the refrigerator for weeks without losing its crunch. It can be eaten raw, cooked or fermented. If you’d like to add more cabbage to your repertoire, here are five recipes to try:

Sauteed cabbage on purple background

Sautéed Cabbage

Well Plated by Erin

Ingredients:

1 small head of green cabbage (about 2 ½ pounds)

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 tablespoon apple cider vinegar

1 tablespoon chopped fresh thyme (optional)

Directions:

1. Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard core.

2. Heat a large sauté pan or similar heavy-bottom pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt and pepper. Sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don't feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two allows it to develop brown caramelized bits.

3. Remove from the heat and stir in the apple cider vinegar. Taste and add additional salt and pepper if you like, or a splash more vinegar if you want more zippy and acidic flavors. Sprinkle with thyme. Serve warm.

Carmelized Cabbage on green

Caramelized Cabbage

From Bon Appetit

Ingredients:

1/4 cup double-concentrated tomato paste

3 garlic cloves, finely grated

1 1/2 teaspoons ground coriander

1 1/2 teaspoon ground cumin

1 teaspoon crushed red pepper flakes

1 medium head of green or savoy cabbage (about 2 pounds)

1/2 cup extra-virgin olive oil, divided

Kosher salt

3 tablespoons chopped dill, parsley or cilantro

Full-fat Greek yogurt or sour cream (for serving)

Directions:

1. Preheat oven to 350 degrees. Mix the tomato paste, garlic, coriander, cumin and red pepper flakes in a small bowl.

2. Cut cabbage in half through core. Cut each half through the core into 4 wedges.

3. Heat ¼ cup oil in a large cast-iron skillet over medium-high. Working in batches, if needed, add cabbage to pan, cut side down and season with salt. Cook, turning occasionally, until lightly charred, about 4 minutes per side. Transfer cabbage to a plate.

4. Pour the remaining ¼ cup oil into a skillet. Add spiced tomato paste and cook over medium heat, stirring frequently, until tomato paste begins to split and slightly darken, 2-3 minutes. Pour in enough water to come halfway up the sides of the pan (about 1 ½ cups). Season with salt and bring to a simmer. Nestle cabbage wedges back into skillet.

5. Transfer the cabbage to the oven and bake, uncovered, turning wedges halfway through, until very tender, the liquid is mostly evaporated, and the cabbage is caramelized around the edges, 40-50 minutes.

6. Scatter dill over cabbage. Serve with yogurt on the side.

Cabbage Egg Roll Bowl on red

Cabbage Egg Roll Bowls

Delish

Ingredients:

1 tablespoon vegetable oil

1 clove garlic, minced

1 tablespoon minced fresh garlic

1 pound ground pork

1 tablespoon toasted sesame oil

1/2 onion, thinly sliced

1 cup shredded carrots

1/4 green cabbage, thinly sliced

1/4 cup low-sodium soy sauce

1 tablespoon sriracha

Kosher salt

1 green onion, thinly sliced

1 tablespoon toasted sesame seeds

Directions:

1. In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant — approximately 1 minute.

2. Add pork and cook, stirring occasionally until meat is golden in parts and cooked through, 8 to 10 minutes, breaking meat into small pieces with a spoon or spatula.

3. Push pork to the side and add sesame oil. Add onion, carrot, and cabbage. Stir to combine with meat and add soy sauce and sriracha. Cook until cabbage is tender, 5 to 8 minutes. Season to taste with salt.

4. Transfer the mixture to a serving dish and garnish with scallions and sesame seeds.

Coleslaw on yello

Easy, Delicious Cole Slaw

Spend with Pennies

Ingredients:

Base

· 3 cups green cabbage finely shredded

· 2 cups purple cabbage finely shredded

· 1 cup carrot finely shredded

Dressing

· ½ cup mayonnaise/dressing

· 1 tablespoon white vinegar

· ½ tablespoon cider vinegar

· 2 teaspoons sugar

· ½ teaspoon celery seeds

· Salt & pepper to taste

Directions

1. Combine all dressing ingredients in a bowl.

2. Toss with cabbage and carrots. Refrigerate at least 1 hour before serving to allow flavor to blend.

Cabbage Chicken Soup on blue

Chicken and Cabbage Soup

Eating Well

Ingredients:

3 tablespoons extra-virgin olive oil

1 cup chopped sweet onion

4 cups shredded cabbage

2 cloves garlic, minced

4 cups low-sodium chicken broth

2 medium Yukon Gold potatoes, peeled and chopped

1 medium turnip, peeled and chopped

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups shredded cooked chicken

2 tablespoons sherry vinegar

4 tablespoons grated parmesan cheese

Chopped fresh flat-leaf parsley leaves for garnish

Directions:

1. Heat oil in a large Dutch oven or pot over medium heat. Add onion; cook, stirring often, until translucent, about 6 minutes. Add cabbage and garlic. Cook, stirring often, until the cabbage softens, about 6 minutes.

2. Stir in broth, potatoes, turnip, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 15 minutes. Stir in the chicken. Continue cooking until the potatoes and turnip are tender, about 5 more minutes. Remove from heat. Stir in vinegar. Top each serving with Parmesan and garnish with parsley, if desired.

Do you like cabbage? How do you cook it? Let us know in the comments below.

 

Randi Mazzella is a freelance writer and journalist. Her work has appeared in numerous online and print publications The Washington Post, Next Avenue, Your Teen for Parents, SheKnows and New Jersey Family. She writes about a wide range of topics including parenting, mental health, wellness, pop-culture, teens, finance and midlife issues. She is a wife and mother of three children who inspire her every day. To read more of her work, go to randimazzella.com.